Romany Creams Cheesecake Truffles
200 g Romany Creams biscuits, substitute with chocolate sandwiched cookies
120g medium-fat cream cheese
200g milk chocolate, melted
Prepare a 20x 20 cm square cake tin with baking paper and set aside.
Place biscuits in a food processor and pulse till the biscuits resemble crumbs.
Add in the cream cheese and pulse till combined with the biscuit crumbs.
Press tightly into the prepared pan and refrigerate for 30 minutes.
Using a small heart-shaped cookie cutter, cut into shapes.
Melt the chocolate in a microwave-safe bowl at 30-second increments, mixing in between until fully melted.
Coat each truffle in chocolate and set aside on baking paper to allow the chocolate to set.
Drizzle the remaining chocolate over each truffle and decorate with your favourite sprinkles and enjoy!